VEGETARIAN REUBENS WITH

VEGETARIAN REUBEN
WITH RUSSIAN DRESSING

2 Tbsp. reduced-fat mayonnaise
2 tsp. ketchup
2 tsp. chopped capers
1 tsp. chopped pickle or relish

SANDWICHES
3 tsp. extra-virgin olive oil, divided
1 each small red onion, thinly sliced
1 cup sliced mushrooms
5 cups baby spinach
Freshly ground pepper to taste
4 slices rye bread
½ cup reduced-fat Swiss cheese, such as
Jarlsburg Lite or Alpine lace (2-oz)
½ cup sauerkraut

Prepare Russian dressing. Whisk mayonnaise and ketchup in a small bowl until smooth. Stir in capers and pickles (or relish)

To prepare sandwiches; heat 2 tsp. oil in a large nonstick skillet over medium-high heat. Add onion and mushrooms; cook, stirring often, until the onion is softened, 4 minutes. Add spinach and cook, stirring, until it has wilted, 1 to 2 minutes. Transfer mixture to a platter.

Coat the pan with the remaining 1-tsp. oil and return to medium heat. Add the bread, divide cheese equally among the slices. Divide sauerkraut between 2 slices and divide the spinach mixture between the ocher 2 slices; cook until the cheese has melted and the bread is golden brown, 4 to 6 minutes. Transfer sandwiches halves to a cutting board. Divide the dressing between the spinach halves. Carefully place the sauerkraut halves on top. Cut sandwiches in half and serve.

Yield: 2 servings.